The collagen content in winter abalone accounts for as much as 30%~50% of the total protein, which is much higher than that of ordinary fish and shellfish. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 Info studies have found that collagen contains a variety of bioactive peptides, which have good physiological functions, such as antioxidant, blood pressure, arthritis prevention, gastric mucosa and anti-ulcer, and skin collagen metabolism. In addition, the high collagen content in the muscles also has a greater impact on the texture of the abalone. It has been reported that the reason why the texture of abalone is softer in summer than in winter is due to the lower collagen content in summer abalone. Heat treatment of abalone showed that the hardness of abalone gradually decreased with the loss of collagen, and there was a linear relationship between the two (r=0.82).

In fact, there are many ways to make abalone.

Abalone stewed potatoes The ingredients needed to make abalone stewed potatoes are very simple, abalone can be selected according to personal preference, potatoes, chicken essence, cooking wine, salt, sugar, ingredients, peppercorns, chili peppers, green onions and ginger can be more in moderation. The abalone is cut along the shell with a knife, the abalone meat is removed, the internal organs are removed, and the abalone is washed and diced.

Peel and dice the potatoes. Stir-fry the hot oil and shallots and ginger, add the chili pepper, chicken essence, cooking wine, salt, sugar, spices, and Sichuan peppercorns. Stir-fry the potatoes and simmer with water. Add diced abalone and simmer.

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Braised abalone 8 abalone, 0.5 old hens, appropriate amount of scallops, appropriate amount of ham, sugar, green onions, ginger, corn starch.

Eight dried abalone soaked in water for 48 hours. Keep changing the water halfway. Rinse after soaking (there is a place like a sand spit to be removed). Pour boiling water over and cover and simmer overnight. Then take a casserole and put half an abalone old hen or a flying water. If you're not afraid of trouble, you can make chicken soup first. I'm lazy. A large piece of pork rind (fly the water first).

A handful of scallops and a few slices of ham. Add an appropriate amount of sugar, ginger, slices, and green onions, add enough water to boil, then turn to low heat and boil. Turn off the heat for five hours. Fill with plenty of water at once. You can't add water halfway. Otherwise, the abalone juice will not be thick. There is no need to add salt either. The scallop itself has a salty taste. The more you cook it, the more salty it will come out. After turning off the heat, remove the material residue after removing the abalone. The abalone is left in the casserole overnight (the casserole is kept warm. So be sure to do it with a casserole).

The next day, add the oyster sauce and cook for another two hours (if your scallop is not salty enough, you can add some salt). Wait for the third day to boil again for ten minutes and then turn off the heat. It's hard to think about this abalone if you don't want to eat it for a few days. When eating, thicken the juice with cornstarch and pour it over it.

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Steaming abalone, abalone, ginger, green onion, and soy sauce is actually the same as steaming fish. Let the seller handle the live abalone.

Then brush and put on the plate. Shred the ginger and shallots, spread them on top and pour some Maggi soy sauce. Bring the water to a boil in the steamer and add the abalone. Steam on high heat for eight or nine minutes. Remove the ginger and shallots. To be pretty, add some fresh shredded green onions and put them on top. Heat the oil pan. Pour hot oil over the abalone. At this time, you can add some soy sauce (you can adjust some sugar and sesame oil). The steamed abalone is a waste of things.

Braised pork ribs with small abalone8 fresh abalone, 1 kg of ribs, 1 piece of ginger, 1 section of green onion, 3 cloves of garlic, a little cinnamon, a little star anise, braised soy sauce, dark soy sauce (for coloring), cooking wine, sugar, sesame oil.

Method:

Rinse the ribs. You can ask the store to remove the shell or gently remove the meat with a knife and brush the dirt off the side with a toothbrush or a clean steel wool ball. Cut a few pieces horizontally and vertically on the surface of the small abalone like squid flowers, keeping the abalone meat from being cut off.

Pork ribs in a pot under cold water, bring to a boil and drain the foam. Shred the ginger and cut the green onion into large pieces. Heat a small amount of oil in a pan, add the green onions, ginger and whole garlic and stir-fry until fragrant, then add the pork ribs and continue to stir-fry until the surface is slightly charred.

Add the abalone, pour in an appropriate amount of cooking wine, braised soy sauce, and stir-fry with sugar. Pour in boiling water that is no longer than the amount of pork ribs, and add 1 star anise with a little cinnamon. Transfer to a pressure cooker, bring to a boil on high heat and reduce the heat to low for 20 minutes.

Pour it back into the wok and quickly drain the soup over high heat. At this time, you can add an appropriate amount of salt, sugar or dark soy sauce according to your personal taste, and pour a little sesame oil into it before leaving the pot.

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There are also many varieties of abalone.

The three most famous abalone recognized by the world are: net abalone, Jipin abalone and Hema abalone

The net abalone is dark brown color, the shape is oval, the edge is thinner, the bottom of the pillow is beaded, the bottom edge is broad and flat, the tail is sharper, the flesh is large and fat, after cutting with a knife, the section has a reticulated pattern, so it is called the net abalone. China and Australia also produce abalone, the appearance is similar to that produced in Japan, but the pillow bead shape is irregular, and the Australian abalone has to be soaked in water for many days before it can grow, the taste is tougher, and there is a "woody" feeling. The abalone produced in Chiba Prefecture in Japan was originally the most famous, but due to the pollution of seawater in recent years, it is now the best quality from Kiyomori Prefecture in Japan.

Jipin abalone. Also known as Yoshihama Bao. It is also produced in Qingdao, Hainan and Taiwan in China, but it is currently recognized that the best is produced in Iwate Prefecture in Japan. Jipin abalone is high on the outside and low on the inside, shaped like ingots, there is an obvious line mark in the middle, and it is hard, the pillow is high, and the body shape is smaller than that of net abalone. In the market, net abalone is expensive because of its size, and ordinary diners cannot consume it, so Jipin abalone is the most popular in the market. Jipin abalone has a rich taste, beautiful color, chewy and good taste. When purchasing, the abalone body can be raised, and the color is golden for the top grade.

He hemp abalone, also known as wo hemp abalone, the body is boat-shaped, small, there are pinholes on the side of the body, the color is golden, and the meat is smooth and tender. Taste fatty. Since the abalone is found in the crevices of the rocks on the seabed, the pinholes left by the need to hook with an iron needle when fishing are the best signs to identify it.

In addition to the above three famous abalone, there are more daily use of South African dried abalone, Middle Eastern abalone, Australian fresh abalone and "Sea Emperor" and "A Yi brand" canned abalone. South African dried abalone is smaller in size than net abalone, and the taste is far inferior to net abalone, but it is better than fresh abalone, and the price is moderate, and it is a kind of abalone that is more commonly used in restaurants. Middle Eastern abalone, which is produced in the waters of the Middle East, is slightly inferior in shape and taste to net abalone. After processing, Australian fresh abalone is smooth and flavorful, inexpensive, and is also a very popular variety.

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The breeding period of abalone is their best fishing season, at this time the abalone meat is thick, the gonads are developed, and the most fat, so there is a saying of "July Liuxia abalone fat". When the abalone is caught, it is difficult for fishermen to supply it to the market in a fresh form, so the abalone is generally divided into four products: fresh, frozen, dried and canned.

At present, the largest sales volume in the domestic market is live abalone. Most of the fresh transportation adopts the dry transportation method, weighed in a plastic incubator, and a layer of moist foam plastic is placed between every two layers of abalone, and then an ice pack is put on, the temperature is controlled between 5~8 °C, and the transportation is 24~48 h, and the survival rate is more than 90%. China has not yet issued quality standards for live abalone. In Japan and other regions, abalone is mostly eaten raw, and the abalone should not be cut into 3~4 mm thick slices, which requires the meat to be crisp and tender but not tough. If you are not accustomed to eating raw abalone, braised it or cook it with meat.